Friday, November 19, 2010

Deep Dish Pizza

This recipe comes from Alexis at Vegan Miss

picture of Deep Dish Pizza

Prep Time: 45 minutes 

Cook Time: 20 minutes













Ingredients for dough:
  • 1 tsp sugar
  • 1 package active dry yeast
  • 1 C warm water
  • 2 1/2 C all-purpose flour1/2 cup finely ground yellow cornmeal
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 2 Tbsp yellow cornmeal and flour (used to dust counter to roll out dough)

Ingredients for pizza filling:
  • 1 package Upton's Naturals Italian Seitan
  • 1 package mozzarella flavored Daiya
  • 1/2 package mozzarella flavored Teese, cut into slices
  • 1 C baby bella mushrooms, sliced
  • 1 C (yellow or white) onion, sliced
  • vegan Parmesan cheese

Ingredients (for sauce):
  • 1 8 oz. can tomato sauce
  • 1 Tbsp dried oregano1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste



picture of Deep Dish Pizza Slice
Directions:
  1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.
  2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
  3. Remove and let stand for at least half an hour or until it doubles in size.
  4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
  5. In a lightly oiled skillet, add the Seitan and lightly brown. Prepare the mushrooms and onions now while you have the time.
  6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
  7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
  8. Preheat the oven to 450°F.
  9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the mushrooms and onions. Sprinkle a layer of vegan Parmesan cheese. Now for the cheese: add half of the Daiya for the next layer, being sure to spread it as evenly as possible. Then add the sliced Teese followed by topping it with the remaining Daiya. Sprinkle oregano over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
  10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
  11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.